How To make Chocolate Mousse Hazelnut Cake
Cake: Matzo cake meal; (for pan) 3 oz Hazelnuts; toasted and
Ground (1 cup) 1/2 c Matzo cake meal
2 tb Potato starch
1/4 ts Cinnamon
8 Egg yolks; room temp
c Sugar 2 ts Vanilla
2 Egg whites; room temp
ts Salt 1/3 c Sugar
Mousse: 8 oz Semisweet chocolate
1/4 c Strong coffee/freshly brewed
4 Eggs; seperated; room temp
1 tb Passover brandy
2 tb Sugar
Semisweet chocolate; shaved Preheat oven to 400 degrees. Grease bottom of a 10 inch springform pan. Dust with cake meal and shake off excess. Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in a small bowl. With elecrtic mixer beat the eightegg yolks and 1/2 cup sugar until slowly dissolving ribbons form when the beaters are lifted. Blend in the vanilla . With clean beaters, beat the whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold 1/3 of the whites into the yolk mixture to lighten then fold it back into the whites. Sprinkle with the hazelnut mixture and fold gently. Turn the batter into the prepared pan spreading evenly. Bake until top is brown and tester comes out clean (about 20 min). Cool cake completely in the pan. Cake will deflate. For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth. Let cool. Beat the yolks into the chocolate 1 at a time. Blend in the brandy. Beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff but nor dry. Gently fold the whites into the chocolate mixture. Spread the mousse onto the cooled cake. Cover and refrigerate until the mousse is firm. (several hours or overnight). Just before serving remove the springform pan and sprinkle the top with the shaved chocolate. -----
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Triple chocolate mousse cake
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Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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Chocomel Recipe | Chocolate mousse | Caramel hazelnut mousse Cake
Chocomel Recipe | Chocolate mousse | Caramel hazelnut mousse Cake
✿INGREDIENTS✿
Mirror Glaze
✓150g - caster sugar
✓150g - glucose syrup
✓100g - condensed milk
✓150g - dark chocolate
✓80g - water
✓4 soaked gelatin leaves
Dacquoise Pastry
✓3 white eggs
✓30g - caster sugar
✓35g flour
✓70g - almond flour
✓70g - icing sugar
Dark Chocolate Mousse
✓120g hot milk (90c)
✓100g - dark chocolate(80% cacao)
✓2 soaked gelatin leaves
✓50g - white chocolate
✓240g - heavy cream
Caramel Mousse
✓90g - caster sugar
✓20g - water
✓2 soaked gelatin leaves
✓120g - heavy cream
✓55g - butter
✓120g - heavy cream(for mousse)
✓40g - hazelnuts
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Chocolate and Hazelnut Mousse Cake | BEST CHOCOLATE HAZELNUT CAKE ASMR
This prettiest chocolate and hazelnut praline cake would be the perfect centerpiece to your Christmas or New Year’s party! Silky and smooth chocolate creameux and hazelnut mousse surrounds a rich hazelnut cake and all covered in shiny chocolate mirror glaze. This is the best chocolate cake ever for any celebrations.
This detailed tutorial will help you how can you make the soft and tender hazelnut biscuit and the best chocolate academy chocolate glaze.
The Callebaut fine hazelnut praline paste used in this recipe:
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Ferrero Rocher Mousse Cake (Nutella Mousse Cake)
Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.
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To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Chocolate hazelnut sponge cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground hazelnuts
2 tbsp (16g) unsweetened cocoa powder
Crunchy Hazelnut Streusel
Streusel Dough
1/4 cup (60g) butter, room temperature
1/4 cup (50g) brown sugar
1/2 tsp (2g) salt
1/2 cup (50g) ground hazelnuts
1/2 cup (60g) all-purpose flour
For the crunch
1/2 cup (40g) paillete feuilletine or corn flakes
1/3 cup (100g) Nutella
Nutella Mousse
5.5 oz (150g) semisweet chocolate
1/2 cup (120g) whipping cream
1/2 cup (150g) Nutella
2 tsp (8g) gelatin powder
2 tbsp (30ml) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Chocolate Glaze
4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream
For decoration
Ferrero Rocher truffles
chopped hazelnuts
chocolate shards
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Chocolate and Hazelnut Mousse Entremet | Chocolate and Hazelnut Mousse Cake
Chocolate and Hazelnut Mousse Entremet | Chocolate and Hazelnut Mousse Cake
Recipe:
????Hazelnut Praline (Butter)
200g Hazelnuts / 1.5 cups
100g White sugar / 1/2 cup
30 ml Water / 2 tbsp
A pinch of salt
*Alternatively you can use any other nut of choice or a combination of two kinds of nuts.
????Hazelnut creamy mousse.
150 g Hazelnut Pralin (Butter) / 3/4 cups
You can either prepare it or use store-bought nut butter of choice.
3 Gelatine sheets or 7g (depending on the size of your gelatine)
5 g Powder sugar / 2 tbsp
120 ml Heavy cream / 1/2 cup
Freeze for at least 6 hours
????Brownie 20*6 cm
100g Dark chocolate / 3.5 oz
42g Butter / 3 tbsp
42g White sugar / 4 tbsp
1 Egg
A pinch of salt
27g All-purpose Flour / 1/4 cup
2 tbsp hazelnuts or nuts of choice
Bake for 10 minutes in 150C / 302F preheated oven.
????Chocolate Mousse
200g dark chocolate / 7oz
-you can use dark or milk chocolate or a combination of both
60 ml Heavy cream / 1/4 cup (For the ganache)
6 Gelatine sheets, about 14g
550 ml Heavy cream / 2,5 cups
Chocolate mirror glaze
Similar recipes:
Strawberry and vanilla mousse entreat
I used:
Solikomart Diamond Buche Silicone Baking set (Affiliate link)
Alternatively, you can use:
Printable recipe: